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Cuban Shrimp
Ben Gebo Photography
[donotprint]STRATEGY SESSION: The ingredients in this recipe are so benign that very little strategy is required. A nonstick skillet makes it easy to limit the amount of added fat, and the fat itself is of the best possible kind (olive oil). Shrimp have a reputation for high cholesterol content, but that's a bit of an exaggeration. 4 ounces of cooked shrimp contain about the same amount of cholesterol as 1 egg-- and they provide about 4 times as much protein. In terms of glycemic index and glycemic load, the carbs in this recipe are also benign. Onions, peppers, garlic, and tomatoes are all low GI foods. The resulting GL of the dish is low enough that you could add a small serving of brown rice, whole wheat orzo, or bulgur wheat and still be in pretty good shape.
As a kid in Miami, I fell under the spell of Cuban cuisine and I've never shaken it. The proof? I still go through long stretches when I eat back beans every day. (In fact, I've got some tasty ones in the fridge right now.) The sauce in the recipe below was a staple of my childhood. It was the medium in which some sort of protein would appear at dinner about once a week: often chicken, sometimes stone crabs, and occasionally my favorite--shrimp.
The formula is simple: Start with a classic sofrito. Add canned tomatoes or tomato sauce and spices (Spanish paprika, cumin, and oregano). Simmer until the flavors come together. Then throw in the protein and cook until it's done. Muy sabrosa!
Serving suggestions: Although this dish would make an elegant appetizer in an elaborate meal, I usually serve it as a main course. I like it with crusty whole grain bread and a salad, but you could also serve it over brown rice or whole grain orzo with a green vegetable on the side. Roasted green beans or asparagus would be nice. [/donotprint]
Cuban Shrimp
- 1 tablespoon extra virgin olive oil
- ½ yellow onion, finely chopped (½ cup)
- 1 small green bell pepper, preferably organic, finely chopped (½ cup)
- 3 garlic cloves, minced (1 tablespoon)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (pimentón dulce, sweet) or sweet Hungarian paprika
- 1 (14.5-ounce) can chopped, diced, or crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1½ pounds large shrimp, peeled and de-veined
- Salt
- Freshly ground black pepper
- 2 tablespoons minced flat-leaf parsley
- Place a large nonstick skillet over medium heat. When hot, add the oil. When hot, add the onion, green pepper, garlic, cumin, and paprika. Cook, stirring occasionally, until soft, about 5 minutes. Stir in the tomatoes, tomato sauce, and oregano. Bring to a boil over medium-high heat. Reduce heat to medium and simmer about 5 minutes, until sauce has thickened and most of the liquid has evaporated.
- Add the shrimp, salt, and pepper. Cook, turning in sauce, about 5 minutes, or until curled, bright pink, and opaque. Do not overcook. Remove from heat, sprinkle with parsley, and serve.
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Jodi Tork
Shrimp in any concoction is awesome. I can’t wait to try this!!!
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